Bouille-Abaisse

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Chop some onions and garlic very fine, fry them in olive oil, and when slightly colored add some fish cut up in slices; also a few tomatoes scalded, peeled and sliced, some salt, black and red pepper, thyme, sweet-bay, parsley, and half a bottle of white wine, and enough water to cover the fish. Put it over a brisk fire and boil a quarter of an hour. Put slices of toasted bread in a deep dish, place the fish on a shallow dish with some broth, and pour the balance on the bread and serve hot.